If you like it, save it!

If you like something…

Author Notes: Since I first discovered making ricotta at home, I've become obsessed with finding new ways to use it, which has led me to understand that honey and ricotta are a match made in heaven. (A note: if you're making this cheesecake with homemade ricotta, be sure to whizz it briefly in a food processor before adding it to the recipe. Otherwise, the cheesecake will be grainy.) —adoozy

Makes one 9" cheesecake

Crust and filling

5ounces butter, melted

2cups gingersnap crumbs, from about 30 cookies

3cups ricotta, preferably homemade

4 eggs

1tablespoon all-purpose flour

3/4cup plain whole-milk yogurt

1/4cup honey

1tablespoon freshly-squeezed lemon juice

2teaspoons lemon zest

For the apples

4-6 Liberty/Gala/Braeburn or other crisp apples, depending on size

1/4cup butter

1/2cup honey

Preheat oven to 350?.

Wrap a few layers of foil around the bottom and up the sides of a 9" round springform pan (your goal is to make the bottom watertight).

Mix together melted butter and gingersnap crumbs and press into your pan, smushing well into the edges. Bake the crust for 15-20 minutes, or until slightly darkened.

Bring a large kettle of water to boil. Meanwhile, beat ricotta with a hand mixer, adding eggs one at a time, beating well after each.